AF-Turkey Veggie Meatballs

3		Nonstick cooking spray,s for coating the baking sheet
10  ounces		cups frozen spinach
1  lb.		80 percent ground turkey
1/4  cup		breadcrumbs
2  teaspoons		ground cumin
2		cloves garlic,s minced
1		medium carrot, grated
1		large egg
2  teaspoons		Dill Weed - Dried
1  pinch		Kosher salt and freshly ground black pepper
1  cup		Plain Low Fat Greek Yogurt - 2%
1/2		Juice of lemon
2  cups		shredded romaine lettuce
2		Roma tomatoes,s sliced
1/8  cup		Whole Milk

Tip: Click on the ingredient links to learn the nutritional information for all the AF-Turkey Veggie Meatballs ingredients. The serving size for any ingredient in AF-Turkey Veggie Meatballs may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat the oven to 400 degrees F. Line a baking sheet with parchment and coat with cooking spray.

Cook the spinach in a large bowl in the microwave according to the package instructions. Let cool slightly.

Soak the breadcrumbs in milk.

Add the turkey, breadcrumbs, cumin, garlic, carrot, egg, 1 tablespoon of the dill, 1/2 teaspoon salt and a few grinds of pepper. Mix with your hands until just combined. Scoop mounds of the meat mixture (about 2 tablespoons each) onto the prepared baking sheet. With damp hands, roll the mounds into balls and space them evenly apart on the baking sheet. Bake until cooked through, 10 to 12 minutes.

Meanwhile, stir together the yogurt, lemon juice and remaining dill in a small bowl. Season with salt and pepper.

Serve 3 meatballs on a bed of shredded lettuce and sliced tomatoes. Drizzle with the yogurt sauce.